1/4 cup sugar
4 oz semi-sweet chocolate chips
2 egg whites, beaten stiff
1/4 cup coffee liqueur
3 tbsp cream
1 cup whipped cream, beaten
Directions
In saucepan over very low heat, mix coffee liqueur and sugar;
stirring until dissolved. Remove from heat. In top of double boiler,
melt chocolate with cream, cool 20 minutes. Stir chocolate into
coffee liqueur mixture. Carefully fold in egg whites, then whipped
cream. Chill 3 hours before serving.
Servings: 6 servings
Coffee Liqueur Chocolate Mousse Recipe brought to you by Recipe Ideas
Categories: Beverages; Chocolate; Coffee; Dessert
The History of Recipes
We are able to follow the history of `recipes` way back into the distant past, in fact as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that is, mostly, these ancient records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to academics are a few ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, main meal and dessert, a very modern way of dining. Additionally, he describes how the early Romans were skilled in the use of a wide range of herbs and spices, including some familiar names for example bay, rue and parsley. Later, in the fifteenth century, the Crusaders brought back a variety of spices and herbs from Arab countries, such as coriander, parsley, basil and rosemary. These new foods and tastes led to an eruption in recipe manuscripts, the majority of which still exist in private cookery archives. During the following few hundred years, the powerful families of the West strove to offer the most exotic banquets, and as a consequence, cooks and their collection of recipes were much in demand. However, it was during the 19th century that haute cuisine and cookery books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, testing, and writing down recipes to help cooks of their time. By the advent of the 1900s, cookery publications were highly popular mostly due to better eduction, more free time and having more money to spend. The revolution that is television brings us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing everybody to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Coffee Liqueur Chocolate Mousse recipe.
